Lemon Drizzle Cupcake Recipe
Easy, sweet and sour lemon drizzle cupcakes with a lemon buttercream frosting
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Servings: 12 Cupcakes
Ingredients
Cupcakes
- 175 g unsalted butter/baking spread
- 175 g caster sugar
- 175 g self raising flour
- 3 medium eggs
- Zest of 1 lemons
Drizzle
- Juice of 2 lemons
- 75 g caster sugar
Buttercream
- 150 g unsalted butter
- 300 g icing sugar
- Juice of 1/2 lemon
- Sprinkles
Instructions
- Preheat your oven to 180ºc/160ºc fan, and get 12 cupcake/muffin/baking cups ready.
- Beat together your butter and sugar until light and fluffy.
- Add in the flour, eggs and lemon zest and beat until smooth.
- Split evenly between the 12 cupcake cases, and bake in the oven for 18-22 minutes, or until baked through.
- Once out of the oven, whisk together the lemon juice and caster sugar for the drizzle, and spoon evenly over the 12 cupcakes.
- Leave the cupcakes to cool fully.
- Once the cupcakes are cool - beat your room temperature butter for a couple of minutes so its smooth and supple - don't use a spread like stork.
- Add in the icing sugar 1/2 at a time, and beat fully each time.
- Once the icing sugar is in, beat for 3-5 minutes so its nice and fluffy, and add in the lemon and beat again.
- Pipe your buttercream onto your cupcakes with your favourite piping tip - I used a medium 2D closed star.
- Sprinkle with your favourite sprinkles.
Notes
- These will last for 3-4 days at room temperature in a container
- These cupcakes will freeze for 3+ months
- And I used the gorgeous 2D closed star piping tip